
Chargrilled mackerel with herb crust

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Mackerel is another fantastic but underrated fish, which is marvelous cooked inside a crispy herb crust that protects the fish, keeping it moist and trapping in all the delicate flavors. You can dc this with mackerel fillets, too, in the same way, but leave cut the stuffing and cook the fillets, skin side first, for 2 to 3 minutes depending on the thickness, then turn over for a further 2 to 3 minutes.
ingredients
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serves: 4
4 tomatoes
17 tablespoon olive oil
4 white onions (cut into about 1/2-inch dice)
3 tablespoons white wine vinegar
4 tablespoons salted capers (preferably baby ones, rinsed)
4 medium-sized mackerel (gutted)
4 sprigs of rosemary
4 cloves garlic
4 handfuls of mixed salad greens
4 tablespoons Giorgio’s vinaigrette
salt and pepper
For the herb crust:
small bunch of parsley, trimmed
small bunch of rosemary, trimmed
bunch of basil, trimmed
bunch of sage
1 cup scant bread crumbs
3 tablespoons olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 1050
- Total Fat: 85.7 g
- Saturated Fat: 13.8 g
- Trans Fat: 0 g
- Cholesterol: 85.8 mg
- Sodium: 878.4 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 8.3 g
- Sugars: 10.6 g
- Protein: 30.1 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012